Abstract
Today scientific-practical bases of technologies of structured food products allow to create a principally new segment of products at the food market. Introduction of new principles of processing raw materials and ingredients, practical production methods allows to get food products with a new commodity and consumption form. There were studied technological aspects of producing structured food products of a round form on the example of the structured olive technology. Experimental studies and practical achievements in structuring (capsulation) allowed to create a product-analogue with quality and safety parameters, maximally approximated to the natural product. Principles of extruding formation with the synchronous combination of principles of external gel-creation allow to get a three-phase structure of a product (skin, internal content, filler), high organoleptic indices and target food value. At the same time the developed technology allows to involve in the technological process low-value parts of an olive-fruit and raw materials with decreased commodity-technological properties. In its turn, it allows to increase profitability indices and economic capacity of the new technology.
Highlights
Under conditions of market relations the assortment and quality of food products on the consumption market depends on world tendencies of the food industry development
The analysis of literary sources [1,2,3] allows to state that the production technology of structured food products is based on realization of functional-technological properties of raw materials and/or food ingredients of
The realized approach is characterized by the effective resource-saving effect: vegetable raw material is comminuted in puree, including pulp, on which base the recipe mixture with gel-creators is prepared
Summary
Under conditions of market relations the assortment and quality of food products on the consumption market depends on world tendencies of the food industry development. The aim of such technologies is creation of competitive food products with high organoleptic and consumption characteristics, decreased cost price, comfort use and so on. Such technologies include ways of food products processing by methods of structuring and restructuring. The gel structure is constructed of long chains of micelles, in which hydrophilic areas (–ОН, –СООН; –СО–NH, –SН) are changed by hydrophobic ones (–СН–, –СН2–). Hydrophilic areas of micelles protect them from aggregation, and hydrophobic ones, under correspondent conditions, interact, creating at that the cell construction of the colloid system
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